Turkish Minced Meat Kebap

Preheat the oven to 400°F (392°F) using both the lower and upper heating elements.

Grate the onion, place it in a fine mesh sieve, and press gently to remove excess moisture; set aside.

In a large mixing bowl, combine the minced meat, drained grated onion, a pinch of fresh parsley, salt, black pepper, pepper powder, and cumin.

Mix thoroughly with your hands until the spices are evenly distributed and the mixture becomes slightly sticky, indicating proper binding.

Line a baking tray with parchment paper and spread the meat mixture onto it, forming a uniform slab about the thickness of one finger (≈2 cm).

Using a sharp knife, cut the slab into six equal portions, each roughly two fingers thick (≈4 cm).

Place the tray on the second rack from the top of the preheated oven to promote quick browning of the tops.

Bake for 20–25 minutes, rotating the tray halfway through to ensure even coloration, until the kebap pieces are cooked through and the edges turn lightly crispy.

Remove the tray from the oven and let the kebap rest for 3–5 minutes; this allows the juices to redistribute and the exterior to firm up.

Serve the kebap hot, optionally with flatbread, yogurt sauce, and a fresh salad.